Abstract
The present study is aimed to analyze the milk quality, adulteration and mastitis infection in milk Samples available in market. Four different milk samples were analyzed for physical appearance, quality, adulterants and mastitis infection. 90% milk samples were white in color and 10 % were yellowish white. pH ranged between 6.5 – 6.9. Analysis of milk quality showed that Arokya milk appears to be better than the other three milk samples. Out of 4 milk samples analyzed for adulteration, adulterants found were glucose (80%), skim milk powder (58%), salt (51%) and urea (35%) while found negative for formalin, salicylic acid, boric acid, starch, soap and ammonium sulphate. All the samples were free from mastitis infection. The adulterants decrease the nutritive value of milk and may also cause serious human health related problems.
Highlights
Four different milk samples were analyzed for physical appearance, quality, adulterants and mastitis infection. 90% milk samples were white in color and 10 % were yellowish white. pH ranged between 6.5 – 6.9
The raw milk samples were analyzed for physical appearance, quality, presence of adulterants and Mastitis infection
Color and pH of all samples were checked and milk quality was analysed by Methylene Blue Reduction test (MBRT), Alcohol test, Phosphatase test and Clot on boiling (COB) test
Summary
Milk is the fluid normally secreted by female mammals for the nourishment of their young ones. It is a part of daily diet for the expectant mothers as well as growing children. As reported by Foster, the threat posed by diseases spread through contaminated milk is well known and the epidemiological impact of such diseases is considerable. The presence of these pathogenic microorganisms in milk has emerged as a major public health concern especially for those individuals who still drink raw milk. The aim of this work is to determine the microbiological quality of raw milk from different locations in Abia state and to compare the microbial quality of the milk from a controlled environment (Michael Okpara University of Agriculture, Umudike) to others from commercial source
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